Description
A simple yet essential baking tip—using room-temperature eggs improves texture, volume, and emulsification in recipes like cakes, cookies, and custards.
Ingredients
- Large fresh eggs (preferably straight from the refrigerator)
- Warm (not hot) water (optional, for quick warming)
Instructions
- Remove eggs from the refrigerator and let sit at room temperature for 30 minutes before use.
- If short on time, submerge cold eggs in a bowl of warm (not hot) water for 10–15 minutes.
- Dry eggs thoroughly with a towel before using.
- Use the eggs immediately after they’ve reached room temperature.
Notes
- Room-temperature eggs improve volume in whipped egg whites and create smoother textures in cakes and custards.
- Use with melted chocolate to avoid seizing.
- Do not return warmed eggs to the refrigerator.
- Prep Time: 30 minutes (room temp method) or 15 minutes (warm water method)
- Cook Time: 0 minutes
- Category: Baking Tips
- Method: Room Temp Prep
- Cuisine: Universal
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg